Monday, 13 May 2013

If truth be told I am not a big cheesecake fan. I think years of moussey, fluffy, soggy based concoctions at school are probably to blame. And can someone explain to me why the topping was always an odd green colour? My Mother-In-Law has worked tirelessly at trying to cure me of my cheesecake aversion. Her baked cheesecakes make a regular appearance at the banquetsfeasts meals when we visit. Usually alongside at least one other pudding. I have grown to truly like her cheesecake, and because I enjoy a challenge I have learnt to bake them too. Always baked. Always. Surely there is no other way? Though I was intrigued to recently read this recipe by Nigel Slater, my food hero. This cheesecake doesn't even get a whiff of baking. Dare I try it? I might have to simply because Nigel doesn't usually get it wrong. In the meantime, this is my basic cheesecake recipe:

Thursday, 9 May 2013

I have a thing for stem ginger (with Greek yoghurt please), root ginger (in my green monster smoothie thank you), and ginger in general. Apparently it is very good for you. In which case, this cake is the healthiest thing I have ever made, and I really should a) make it more often and b) have a third second slice right now. It is based on Dan Lepard's Ginger and Honey Cake, but:

I didn't have quite enough honey in the cupboard so used 200g honey, 50g golden syrup and 50g black treacle.

I couldn't bring myself to chop up 400g of stem ginger (about 3 of those little jars!), so only used one which gave me 150g of gingery nuggets which I actually felt was more than enough.

I forgot to add the grated stem ginger, but the cake was still delicious though I probably would try to be less forgetful next time.

This was a definite success - gingery, moist and obviously so, so good for you. My Mother-In-Law's ginger soup is the stuff of legends when anyone is feeling unwell in our family. I might have to add this cake to the 'feel better soon' list of things to cook.

Wednesday, 8 May 2013

I have just made a cake full of glace cherries. And they have NOT sunk! Apparently, if you rinse the sticky little things, dry and lightly dust them in flour before stirring them into the mix they don't plummet to the bottom of the cake during cooking. The cake I have just made is this cherry and almond loaf by Nigella. It is simple and delicious, but it did need a lot longer in the oven (about 80 minutes in total) before it was ready. This meant covering the top with foil to stop it from browning too much after roughly 50 minutes. Just so you know.

Friday, 15 March 2013

Amazing son number 2 is going away for the weekend on a camp with his friends from church. Excited is something of an understatement. Combined with the fact that it is his 10th birthday next week and excitement levels are high. So high that I am thinking of banning all sugary substances in his diet to maintain my sanity. I have however made a batch of very sugary treats for him to share with his friends while he is away. I won't be there to deal with the sugar overload. Apparently he will be allowed to play football at 8 o'clock in the morning on both days of the camp. This is a very good thing according to him. I can only admire the camp leaders - tire them out before breakfast. Genius. I hope it works. And that these biscuit/brownie/fudge bars don't cause too much mayhem.

Biscuit Brownie Fudge Bars

350g bourbon biscuits bashed into crumbs

50g bourbon biscuits cut into chunks

120g melted butter

1 can of condensed milk

100g dark chocolate

200g milk chocolate

100g dark chocolate chips

100g white chocolate

Preheat the oven to 160c and line a baking tray with baking paper

Mix the melted butter and bourbon biscuits crumbs and press evenly into the baking tray

In a pan gently heat the condensed milk, dark chocolate and milk chocolate, stirring all the time until fully melted and combined

Pour the condensed milk/chocolate mixture over the biscuit base

Scatter the chocolate chips over this along with the chunks of bourbon biscuit and gently press in

Bake in the oven for 18-20 minutes

Remove from the oven and drizzle the melted white chocolate all over the top

ANOTHER day of dressing up for amazing son number 2 at school today. Can I just reiterate that I do cake not costumes. I can make pretty good cake but rubbish costumes. And again I left it until the day before to sort said costume. The theme for today was 'Super Heroes' for Red Nose Day. We just about pulled it off again as amazing son number 2 is so very cute. There was some compromise discussion as to what super hero he wanted to be a few days ago. We decided on 'Super Geek' with the catchphrase 'I know ALL the answers'. I had to laugh this morning. He wanted to dust his bedroom to earn pocket money and I said that he had to tidy away all the Lego and toys on the floor first. His reply? "Why do I need to tidy first, I'm not going to dust the floor?!" Hmmm. An answer for everything that one, truly.

Monday, 4 March 2013

I have joyfully managed to track down some more Lotus Biscuit Spread (aka Biscoff, though I don't know why) since I singlehandedly finished the jars I brought back from America last summer. We had 8 jars in the cupboard a mere 5 days ago. Now there are just 5. I did give one to a friend, but it doesn't negate the fact that 2 have already been consumed. Not quite all by me, I have allowed the gorgeous husband and the amazing sons to sample a little. Please understand that I have given up chocolate for Lent and you do not want to come between me and my Biscoff.

My favourite way to eat this deliciousness was initially on a spoon cold from the fridge. Somehow a jar found its way into the microwave and I discovered that when warmed and runny it is possibly even more amazing. And provided the inspiration for some late night baking (ok, we're talking 8pm) yesterday. Coffee muffins topped with Biscoff Spread. The week is looking good with some of these to eat!

I used this recipe but upped the coffee a little as we like it strong. I also put a good dollop of the Biscoff in the middle before baking, and then simply spooned the melted spread over the top when the muffins had cooled. The gorgeous husband and the amazing sons have gone to work/school with one each. See, me being generous again and sharing. The rest are mine though. All mine.

Thursday, 24 January 2013

There is nothing I like more than a really good brownie. Well, with the possible exception of macarons. I could happily eat brownies for breakfast, lunch and dinner. And have been known to come closer to achieving that than should be allowed. They need to be dense, moist and fudgey with a slight crispy crust on the top. We are talking about the need for brownie perfection here. It is something of a quest of mine. I am usually disappointed when I buy ready made ones and prefer to make my own. This has meant eating many, many brownies trying many recipes. One of the few exceptions to the ready made rule are Paul A Young brownies. This man is a chocolate genius and his come very close to being everything a brownie should be for me. Sadly, they are only available in London. Nice excuse for a trip, but not feasible on a regular enough basis. I needed a brownie in my life yesterday so decided to try a Paul A Young recipe that I stumbled across. I tweaked a bit as I only had light brown soft sugar and molasses sugar in the house, and I added extra marzipan chunks to the brownie batter. The gorgeous husband declared them "the best brownie I have ever made". I am having to avoid the kitchen to stop myself from eating anymore today. I'm not sure I'm the 'brownie queen' yet as the mince pie maker claims that crown for himself still, but I'm working on it.

Monday, 7 January 2013

My favourite film of all time is My Fair Lady. I absolutely adore it. Admittedly, Ferris Bueller's Day Off and Shrek come pretty high on my list so please don't think me too posh cultured. As a child I endured benefitted from regular elocution lessons so I have always felt something of an affinity with Eliza. Professor Higgins may not have been able to label me a "guttersnipe" to begin with but I'm sure even he would be impressed by my high standards regarding grammar and enunciation nowadays. I'm not even sure I like text speak/abbreviations in messages. I only use them as they do save time. I am going to have to lie down in a darkened room after receiving the most recent text message from amazing son number 1.

Professor Higgins may be needed if that is ever articulated out loud, believe me.

Aaaahhhhh

About Me

I love cooking,trying new recipes and thankfully exercise and staying fit and healthy! More than this I adore my husband and two sons, oh and the cat. I'm also pretty keen on clothes, accessories, shopping and visiting new places. So this blog will contain ramblings about all this and maybe a little bit more. And lots of examples of the amazing sons' antics no doubt.